This is a repost recipe from one of my old project made on a very special occasion
This cake was made in 2009 on my sister’s birthday celebration and also for the first time I came to Canada. I remember baking it with Wingsi, my sister’s and my roommate back then, which means it was made in my first house in Toronto. I got to admit the cake did not turn out as good as it was supposed to be, like on the website photos. It did not rise enough during baking and the outside was quite hard, but it had a very nice taste and was soft and moist inside.
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| The cake didn’t rise as we expected |
We used 100% of Nigella Lawson’s recipe to make this cake, and since I had known and loved her before, I was very exciting to try out her recipe for real instead of just watching her shows on the TV. As you can see in the recipe below, all the words and explanations are a bit different from what I used to use in my other posts. It was because it was from Nigella herself. This one is an easy one and doesn’t take much time to prepare. Also, there is a lot of space for you to add your own twists and decoration depending on your creativity and on the occasion.
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| As you can see, you can sprinkle or add fruits on top of the cake as desired |
Since this cake was made for a long time ago, I have nothing much to write or introduce about, nor do I have any notes for this recipe as I usually have in other posted recipes. I do have a lot of pictures about the decoration process that I insert along with this post. However, as I said above, it is an easy recipe and it all depends on you to test and have your own adjustment. Goodluck!
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| Using light touches with a spatula, you can create wavy surface |
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| We used crushed white chocolate for our cake |
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| Tada!!!!!!! Sorry the camera quality wasn’t so great |
Ingredients
For the cake:
– 400g plain flour
– 250g golden caster sugar
– 100g light muscovado sugar
– 50g best quality cocoa powder
– 2 teaspoons baking powder
– 1 teaspoon bicarbonate of soda
– 1/2 teaspoon salt
– 3 eggs
– 142ml/small tub sour cream
– 1 tablespoon vanilla extract
– 175g unsalted butter, melted and cooled
– 125ml corn oil
– 300ml chilled water
For the fudge icing:
– 175g dark chocolate, minimum 70% cocoa solids
– 250g unsalted butter, softened
– 275g icing sugar, sifted
– 1 tablespoon vanilla extract
Process:
– Preheat the oven to 180°C/gas mark 4 /360F
– Butter and line the bottom of two 20cm sandwich tins.
– In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt.
– In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended, then beat in the water.
– Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins.
– Bake the cakes for 50–55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.
– To make the icing, melt the chocolate in the microwave – 2–3 minutes on medium should do it – or in a bowl sitting over a pan of simmering water, and let cool slightly.
– In another bowl beat the butter until it’s soft and creamy and then add the sieved icing sugar and beat again until everything’s light and fluffy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
– Put in the middle of the cake with about a quarter of the icing, and cover the cake with the rest of the fudge.
